Creamy Chicken and Mushroom Soup
This Creamy Chicken and Mushroom Soup is simple to make. It is a great weeknight dinner meal as it is made with kale, mushrooms and more! It can be even quicker to make if you add leftover or rotisserie chicken at the end.
The creamy chicken and mushroom soup is another great fall and winter soup recipe as it is a soothing and comforting chicken soup. You can make this healthier by substituting heavy whipping cream for coconut cream.
Do you cook chicken before adding it to soup?
The short is yes, you should cook your chicken before adding it to soup. For this soup recipe, if you are following my instructions, you will see that the chicken doesn’t have to be cooked all the way through initially. You should partially cook the chicken with the onions and garlic. The chicken will cook all the way through while it is simmering in the chicken stock.
How do you store creamy chicken and mushroom soup?
Store your creamy chicken and mushroom soup in an airtight container in the fridge for 3-4 days. You can also freeze the soup to enjoy later.
What ingredients are in the creamy chicken and mushroom soup?
- 1 cup chopped celery
- 4 garlic cloves
- 1 yellow onion
- 1 lb. boneless skinless chicken breast
- 1/2 lb. portabella mushroom
- 4 cups chicken broth
- 2 cups heavy whipping cream – as I mentioned earlier, feel free to sub this out for coconut cream.
- 1/4 cup arrowroot starch
- 1 bundle of leek leaves
- 3 twigs of thyme
- 1 bay leaf
- Olive oil for cooking
How to make creamy chicken and mushroom soup
To a large pot, add enough olive oil to sauté the veggies and chicken. I had some leftover roasted garlic olive oil from when I made garlic confit for my husband a while back. It was a great addition to this chicken soup to make it taste better.
Add the onion and sauté for 2-3 minutes.
Then, add the minced garlic. Cook until fragrant.
Next, add the chicken. Cook until the chicken is brown on all sides. The chicken doesn’t have to be cooked all the way through at this point. It will cook thoroughly later.
Mix in the celery and mushrooms.
Pour in the chicken broth and add the bundle leek leaves, fresh thyme, and a bay leaf.
Bring to a boil. Lastly, add the heavy whipping cream. You can thicken the soup even more by adding gluten-free flour or starch. I like to use arrowroot, which is a white flavorless starch used to thicken sauces and soups. Whisk the heavy whipping cream and the flour/starch
Cover and let simmer for 15-20 minutes.
Garnish with parsley and freshly ground pepper. Serve immediately. Enjoy!
Watch how to make the best Creamy Chicken & Mushroom Soup
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Creamy Chicken and Mushroom Soup
Ingredients
- 1 cup chopped celery
- 4 garlic cloves
- 1 yellow onion
- 1 lb. boneless skinless chicken breast
- ½ lb. portabella mushroom
- 4 cups chicken broth
- 2 cups heavy whipping cream
- ¼ cup arrowroot starch
- 1 bundle leek leaves
- 3 twigs of thyme
- 1 bay leaf
- Olive oil for cooking
Instructions
- To a large pot, add enough olive oil to sauté the veggies and chicken.
- Add the onion and sauté for 2-3 minutes.
- Then, add the minced garlic. Cook until fragrant.
- Next, add the chicken. Cook until the chicken is brown on all sides. The chicken doesn’t have to be cooked all the way through at this point. It will cook thoroughly later.
- Mix in the celery and mushrooms.
- Pour in the chicken broth and add the bundle leek leaves, fresh thyme, and a bay leaf.
- Bring to a boil. Lastly, add the heavy whipping cream and a thickener.
- Cover and let simmer for 15-20 minutes.
- Garnish with parsley, and fresh ground pepper. Serve immediately and enjoy!
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